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Square photos of Potato Salad in white bowl topped with green onions and half a hard-boil egg
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5 from 1 vote

Potato Salad

With simple and delicious flavors, this Potato Salad is a summer staple. Easy to whip up to serve as a side dish, at gatherings and so much more.
Prep Time15 minutes
Cook Time40 minutes
Chill1 hour
Total Time1 hour 55 minutes
Course: Potatoes, Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 316kcal

Ingredients

  • 3 lbs Yukon gold potatoes
  • 4 hard-boiled eggs rough chop
  • 1 stalk celery small dice
  • 1/4 cup small-diced red onion
  • 2 green onions green part only, thinly sliced, plus more for garnish

For the dressing:

  • 1 1/2 cups mayonnaise
  • 1 clove garlic minced
  • 2 Tbs apple cider vinegar
  • 2 Tbs sweet pickle relish
  • 1 Tbs granulated sugar
  • 2 tsp dijon mustard
  • 1 1/2 tsp celery seed
  • 1/2 tsp sweet paprika plus more for garnish
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  • Place the potatoes in a large stockpot and add cold water so the potatoes are submerged with an additional 2 inches of water above the potatoes. Place the lid on and place the pot on the stove over medium-high heat, bring to a light boil. Boil, covered for 20-40 minutes. Boil time depends on the size of the potatoes, start checking at the 20-minute mark. You know the potatoes are done when the skins start to crack and a butter knife inserted into a potato pierces easily with no resistance.
  • While the potatoes are cooking, make the dressing by placing the mayonnaise, garlic, vinegar, pickle relish, sugar, dijon, celery seed, paprika, salt, and pepper in a large bowl and mix to combine until smooth.
  • Fold in the roughly chopped eggs, celery, red onion, and green onions.
  • When the potatoes are done cooking, drain them well.
  • Carefully remove the skins and dice the potatoes in ½ inch to 1-inch pieces, or to your size preference. Don’t worry about the potatoes breaking up if they don’t keep their shape.
  • Add the potatoes into the large bowl with the other ingredients and fold them in.
  • Taste and adjust seasoning if necessary. Cover with plastic wrap and place in the fridge for at least 1 hour to chill. Garnish with more green onions and paprika, optional.

Notes

  1. You can use any potatoes that you like, see my suggestions above.
  2. This is a base recipe with a few of our favorite additions, see some other suggestions above of what you can add in.
  3. If you do not want to boil whole potatoes you can peel and dice them before cooking.
  4. Make sure that you drain your potatoes well and they are dry when you add them to your salad, this will prevent a watery salad.
  5. If you do not like any sweetness to your salad you can omit the sugar and relish or switch to regular dill relish.
  6. If you are not a fan of mayonnaise you can use miracle whip in this recipe.
  7. You can use pre-purchased hard boiled eggs found at your local grocer if you do not want to make your own.

Nutrition

Calories: 316kcal | Carbohydrates: 23g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 430mg | Potassium: 527mg | Fiber: 3g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 23mg | Calcium: 33mg | Iron: 1mg